CHICKEN CACCIATORE
Rebecca Janairo
GREAT FOR COMPANY DINNER OR ENTERTAINING!!
ingredients
- 1/4 Cup Olive Oil
- Salt and Pepper
- 3-lb. Chicken, cut in pieces
- 1 Clove Garlic, minced
- 1 Medium Onion, chopped
- 12 Mushrooms, sliced
- 1 Green Pepper, cut in cubes
- 1/2 Cup Sliced Olives
- 8-oz. Can Tomoato Sauce
- 1/2 Cup dry White or Red Wine
- 1 Cup Chicken Broth (can be Bouillon)
- 1 Tsp. Sweet Basil
- 1/2 Tsp. Rosemary
- 1/2 Tsp. Oregano
- 1 small Bay Leaf
- Cooked Noodles
- Grated Romano Cheese
directions
- 1
Heat Oil in lge skillet. Salt and Pepper Chicken pieces and brown on both sides.. Remove Chicken and set aside. Add Garlic and Onions to skillet and saute until golden brown. Add Mushrooms, Green Peppers and Olives and saute a couple of minutes. Remove to Casserole Dish. Place chicken on top of Vegetables.
- 2
Pour mixture of Tomato Sauce, Wine, Broth and Herbs over Chicken. Bank in oven at 350 degrees for 1 hour. Prepare Nookles according to package directions. Drain. Toss with Grated Cheese and serve with the Chicken
notes
I HAVE ANOTHER RECIPE FOR THIS THAT IS BETTER, BUT NOT SO EASY. I DECIDED ON THIS ONE
Source: Virginia Graham Cuff
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